Sourdough Onion Focaccia (View Print Version)

Airy sourdough focaccia enriched with caramelized onions and sea salt for a crisp, flavorful bread.

# What You'll Need:

→ Sourdough Starter

01 - 3.5 oz active sourdough starter (100% hydration)

→ Dough

02 - 14 oz bread flour
03 - 10 fl oz lukewarm water
04 - 0.35 oz fine sea salt
05 - 0.68 fl oz extra-virgin olive oil

→ Topping

06 - 2 medium yellow onions, thinly sliced
07 - 1 tbsp olive oil
08 - 1 tsp flaky sea salt
09 - 1 tsp fresh rosemary leaves
10 - Freshly ground black pepper

# Method:

01 - In a large bowl, combine sourdough starter, bread flour, and lukewarm water until a shaggy dough forms. Cover and rest for 30 minutes.
02 - Add fine sea salt and extra-virgin olive oil to the dough. Mix thoroughly until fully incorporated.
03 - Over 2 hours, perform 3 to 4 sets of stretch and folds at 30-minute intervals to develop gluten strength. Perform each set by stretching the dough from edges toward center.
04 - Cover the bowl and allow the dough to rise at room temperature for 6 to 8 hours until doubled in volume.
05 - Generously oil a 9x13-inch baking pan. Transfer the dough to the pan with minimal deflation. Using oiled fingers, gently stretch and press the dough to fill the pan evenly.
06 - Cover the pan and refrigerate for 8 to 12 hours overnight to develop flavor complexity and achieve superior texture.
07 - While dough chills, heat 1 tbsp olive oil in a skillet over medium-low heat. Add sliced onions and cook with occasional stirring for 20 to 25 minutes until deeply golden, tender, and caramelized. Cool completely before use.
08 - Remove dough from refrigeration and allow it to reach room temperature, approximately 1 hour, to ensure even oven spring.
09 - Preheat oven to 425°F. Using your fingertips, create dimples across the dough surface. Drizzle with additional olive oil, then distribute caramelized onions, flaky sea salt, rosemary, and black pepper evenly over the surface.
10 - Bake for 25 to 30 minutes until the focaccia achieves a deep golden-brown color with crisp edges.
11 - Allow the focaccia to cool slightly before slicing and serving warm.

# Expert Advice:

01 -
  • Your kitchen will smell like an Italian bakery, and your family will wonder where you've been all morning.
  • The overnight refrigeration does most of the heavy lifting, so you can actually relax instead of babysitting the dough.
  • Caramelized onions turn silky and sweet, transforming ordinary bread into something that tastes like it took way more effort than it did.
02 -
  • If your dough seems to split or tear when you're stretching it during fold sets, stop and let it rest for 5 minutes; tension builds gradually, and forcing it leads to frustration.
  • The overnight refrigeration is non-negotiable if you want real flavor and a properly chewy texture—rushing this step produces bread that tastes flat and generic.
  • Caramelized onions burn faster than you think once they start turning dark, so lower your heat and stir more frequently toward the end of cooking.
03 -
  • If your sourdough starter feels sluggish, feed it at least twice a day for 3 days before using it; a hungry starter produces flat bread.
  • Don't skip the oil on your fingers and in the pan—it becomes part of the bread's charm and prevents frustrating sticking.
  • A small spritz of water in the oven for the first 10 minutes of baking creates steam that encourages lift and crispiness on the crust.
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